Fish Soup with Lemongrass and Chiles from Burma: Rivers of flavor by Naomi Duguid
A treat for the cook because of its ease of preparation, and for guests because of its sparkling flavors, this is a great soup to serve on a hot day. The broth
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Ingredients
- ½ cup water
- 2 stalks lemongrass, trimmed and smashed
- 2 slices ginger
- ¼ cup thinly sliced shallots, soaked in water for 10 minutes and drained
- 3 green cayenne chiles, seeded and minced
- ¼ cup loosely packed chopped coriander
- 2 limes, cut into wedges
- Fragrant Fish Broth
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